Ingredients

3/4 pound chicken breast, boned, skinless
1 C. unsweetened orange juice
1 Tbsp. cornstarch
1 Tbsp. dry sherry
1 Tbsp. tamari or soy sauce
1/2 tsp. ground ginger
nonstick spray coating
4 C. broccoli flowerets
1/2 C. onion, sliced
1 Tbsp. cooking oil
1-1/3 C. brown rice, cooked, hot
1/2 orange, sliced, for garnish

Cooking Instructions

Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Set aside. Stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold wok or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add broccoli and onion. Stir fry for 2 or 3 minutes. Remove vegetables. Add oil to wok or skillet; add chicken. Stir fry for 2 to 4 minutes, or until tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce, and add to the center of the wok or skillet. Cook and stir for 2 minutes more. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce. Serve immediately over rice. Garnish with orange slices.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)